Pyzy

Filling: 300 g cooked pork shoulder, minced; 1 onion (100 g), minced; 1 tbsp butter; plus the remaining ingredients listed for this component. Cook onion and garlic in butter, add pork, marjoram, broth and filling seasoning. Cook until moist but not wet; cool. Cook onion until softened, break meat into fine crumbs and reheat the already-cooked pork to 74°C/165°F. Reduce the broth until filling is moist but no thin liquid remains; spread in a shallow dish and cool promptly.

Dough: 800 g cooked starchy potatoes, cooled; 400 g raw peeled starchy potatoes; 1 egg; plus the remaining ingredients listed for this component. Rice cooked potatoes. Finely grate raw potatoes and squeeze firmly through a cloth; let squeezed liquid settle and return the starch sediment to the potato, discarding the water. Use a clean cloth and squeeze the raw potatoes in small handfuls until very dry. Let the collected liquid stand until starch visibly settles before pouring off the clear liquid.

Mix raw and cooked potatoes with egg, potato starch, flour and dough salt. Divide into 16, flatten in damp hands, enclose filling and seal into balls. Mix only until cohesive; do not knead like bread. Divide filling evenly and keep it off the rim. Press potato dough completely around it and smooth any crack with damp fingers.

Simmer gently in ample water 15-20 minutes until the potato shell is cooked through and the center is piping hot. Drain carefully. Lower each dumpling with a spoon into water just below a rolling boil. Do not stir roughly. Open one to check the potato shell is cooked throughout; check chilled cooked-meat filling is reheated to 74°C/165°F. Lift carefully and drain.